Natural Gums to Improve the Physicochemical Stability of Cake Creams
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DOI: 10.3390/foods10102261
Abstract: The physicochemical properties of pastry and confectionery products greatly influence the aesthetic design of a cake topping, since they can be susceptible to physicochemical changes in a very short time, so maintaining a good appearance… read more here.
Keywords: cake creams; cream without; natural gums; without gums ... See more keywords